Charles de Gaulle famously said it was impossible to govern a
country with 246 different cheeses. And perhaps he was right. Every
French cheese carries an essence of the place where it's made - its
history, identity and landscape.Sometimes that's a physical thing,
as the hard texture of Comté echoes its mountainous home in the
Jura. Other times it's about power and politics - Brie swelling to
royal dimensions due to its proximity to the French court, or
Camembert gaining national status after being supplied in patriotic
boxes to First World War soldiers. In A Cheesemonger's Tour de
France, Ned Palmer wends his way around the country's regions,
meeting the remarkable cheesemongers who carry the torch for
France's oldest and most treasured traditions.As he explains the
mysteries of terroir and why each of those different fromages taste
as they do, he shows that a French cheeseboard offers genuine
insights into la Belle République.
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